Braised Leg of Veal

Preparation info

  • About


    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Veal of the best quality is milk-fed veal. This is the flesh of a calf that is eight to ten weeks old when slaughtered. In its prime condition for cooking, it is fine grained and velvety in texture and has a delicate pink-white color, the whiter the better. Europeans in general have a special fondness for veal. Some of the most elegant preparations in Italian, Austrian and French cooking are based on veal. Veal is a year-round meat and may be eaten hot or cold.


  • ½ cup plus 2 tablespoons butter
  • 1 garlic clove, finely minced
  • 1 teaspoon salt
  • ¼ teaspoon ground rosemary
  • Pinch of dried thyme
  • Freshly ground black pepper
  • 1 small leg of veal (about 5 pounds), boned and tied
  • 2 cups thinly sliced onions
  • 2 celery ribs, trimmed and cut into 2-inch lengths
  • 1 carrot, scraped and cut into 1-inch lengths
  • 1 bay leaf
  • Veal or Chicken Stock
  • 1 tablespoon cornstarch
  • ¼ cup dry sherry


    1. Preheat oven to moderate (375°F.).

    2. Cream two tablespoons of the butter with the garlic, salt, rosemary, thyme and pepper to taste. Rub this over the meat.

    3. Place the remaining butter, the onions, celery, carrot and bay leaf in a heavy casserole or Dutch oven. Put the meat on the bed of vegetables and cover. Bake for about two hours, until meat is very tender. Turn the meat several times as it cooks. If necessary add a little stock to keep it from becoming dry.

    4. Remove the meat and strain the broth. Measure it and add enough stock to make two cups. Boil the liquid rapidly. Blend the cornstarch with the wine and stir it into the boiling sauce. Cook, stirring, until smooth. Serve the meat with the sauce.